Fresh Mushroom Pappardelle Pasta Recipe with Greens

A ceramic plate of mushroom pappardelle pasta with sautéed mushrooms, spinach, and grated cheese, garnished with fresh herbs, sits on a light cloth with a fork placed on the side of the pasta.

5 from 1 vote

Fresh Mushroom Pappardelle Pasta Recipe with Greens

This spring mushroom pappardelle is a creamy, comforting pasta dish made with sautéed mushrooms, fresh greens, herbs, and a splash of lemon. Ready in under 45 minutes, it’s the perfect easy elegant dinner for any night of the week!

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Pasta, Dinner

Cuisine: Italian

Keyword: mushroom pappardelle, spring pasta recipe, vegetarian pappardelle, easy elegant dinner

Servings: servings

Calories: 538kcal

Author: Kaity Farrell

Ingredients

Pasta

1 pound fresh pappardelle pasta or 8 oz. dried pasta
salt (for boiling water)

Mushroom Mixture

2 tbsp extra virgin olive oil
2 tbsp butter
1 large shallot (finely chopped)
3 cloves garlic (minced)
10 oz mixed mushrooms (e.g., oyster, baby bella, shiitake, sliced into ½-inch slices)
2 tsp fresh thyme leaves (or chopped sage)
1/2 tsp kosher salt (or to taste)
1/4 tsp freshly ground black pepper

Deglazing & Sauce

1/4 cup dry white wine (or mushroom/vegetable broth)
2 cups baby greens (e.g., spinach, arugula, or dandelion)
1/2 cup grated parmesan cheese (plus more for serving)
1 tsp lemon zest
1 tbsp lemon juice
1 cup reserved pasta water (as needed, start with ½ cup)

Optional for Serving

1/2 tsp red pepper flakes
2 tbsp chopped fresh parsley
1 tbsp drizzle of olive oil

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook fresh pappardelle until al dente, about 4-5 minutes or according to package instructions. Reserve 1 cup of the pasta water, then drain.
Sauté the Mushrooms: While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 2–3 minutes until they begin to brown.
Build the Flavor: Stir in shallots, garlic, thyme, and sage. Season with sea salt and black pepper. Continue to cook for 5–6 minutes, stirring occasionally, until the mushrooms are golden brown.
Deglaze the Pan: Pour in white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.
Add Greens: Lower heat to medium and stir in the baby greens. Cook for 1–2 minutes until just wilted.
Combine with Pasta: Add the cooked pasta, parmesan cheese, lemon zest, and lemon juice to the skillet. Pour in ½ cup reserved pasta water and toss gently over low heat to coat everything in a light creamy sauce. Add more water as needed to reach desired consistency.
Finish & Serve: Remove from heat. Taste and adjust seasoning. Serve with extra parmesan, red pepper flakes, fresh parsley, and a drizzle of olive oil.

Notes

Substitute kale or beet greens if baby greens are unavailable.
To make it vegan, use olive oil only and vegan parmesan or nutritional yeast.
Reheat leftovers in a skillet with a splash of water to loosen the sauce.

Nutrition